Food Dehydration: A Dictionary and Guide (Butterworth-Heinemann Series in Food Control)

Food Dehydration: A Dictionary and Guide (Butterworth-Heinemann Series in Food Control)

Drying is the oldest method of food preservation practised by man. Today the dehydration section of the food industry is large and extends to all countries throughout the world.

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  • PAGINAS: 176
  • AUTOR:
  • TOMOS: 1
  • CODIGO: LTL934131
  • FORMATO: TAPA DURA, 30x23,5 cm.
  • EDICION: 1ª.
  • FECHA ED.: 1994


  • Concise guide to dehydration methods and products
  • Hundreds of key words and terms defined and explained
  • Clear schematics illustrate dehydration equipment and processes


From the Author' s Preface
Drying is the oldest method of food preservation practised by man. Today the dehydration section of the food industry is large and extends to all countries throughout the world. Facilities range in size from simple sun driers to very large capacity, sophisticated drying installations. A very wide range of dehydrated foods is available including vegetables, fruits, meat, fish, cereal and milk products. Dehydrated soup and sauce mixes and complete meals made up of dried ingredients are also available. A great deal of research has been carried out to improve the quality and convenience of dehydrated foods. Many modern dried foods may be reconstituted quickly to yield products with food flavour and texture. Thus, they make an important contribution to the convenience food market.
The book is made up of four parts. Part 1 covers the historical background and general principles of food dehydration by means of heated air, by contact with a heated surface, by the application of radiant, microwave or dielectric energy and by freeze-drying. In Part 2 information on drying phenomena methods and equipment is presented in dictionary form. A guide to the procedures and conditions used for drying specific foods is given in Part 3. An extensive list of references on aspects of food dehydration makes up Part 4.
[This book] . . . should be a quick and easy source of information for persons working in this section of the food industry.


1. Historical Background and General Principles
2. Historical
3. General Principles of Dehydration: Introduction, Drying in heated air, Drying by heated contact with a heated surface, Microwave and dielectric heating in food dehydration, Freeze drying
4. Dictionary of Food Dehydration
5. A Guide to Dehydrated Foods
6. Bibliography
Sampling of dictionary coverage
Here are some of the words and terms related to food dehydration that are defined and explained (and often illustrated) in the dictionary section. These terms include those from the areas of chemistry, engineering, processing and equipment related to dehydration. (If they are unfamiliar to you, you may need this reference book.)
- Abrasive peeling - Adiabatic saturation temperature - Agglomeration - Alkaline dip - Air heating - Air/powder separator - Anti-caking agent - Azeotropic drying - Bag filter - Barometric condenser - Belt trough drier - BIRS process - Blanching - Cabinet freeze drier - Centrifugal atomizer - Cleaning of raw materials - Closed-cycle spray drying - Control of driers - Cyclone separator - Dehydrocanning - Dehydrofreezing - Drum drier - Dry cleaning of raw materials - Electrostatic precipitator - Encapsulation - Energy used in drying - Enthalpy - Evaporator (vacuum evaporator) - Fan - Filtermat - Fluidized-bed drier - Freeze concentration - Glass transition - Grading of raw materials - Heat exchanger - High efficiency particulate air (HEPA) filter - Hysteresis in sorption isotherm - Impingement drying - Integrated fluidized-bed (IFB) spray drier - Intermediate moisture food (IMF) - Jet-spray drier - Kiln drier - Laminar (streamline) flow of fluid - Materials of construction - Microwave drying - Multistage drying - Osmotic drying - Oxygen scavenging agent - Packaging of dried foods - Pneumatic conveying - Pneumatic (flash) drying - Psychrometric chart - Pumping of foodstuffs - Reconstitutability of dried food powders - Rotary drier - Safety aspects of drying - Solar drying - Sorption isotherm - Sorting of raw materials - Spouted-bed drier - Spray drying chamber - Structural changes during dehydration - Sulphuring (sulphiting) - Trehalose - Tunnel drier - Tunnel freeze drier - Vacuum band drier - Vacuum pump - Volatile loss/retention during dehydration - Waste disposal - Water treatment - Wet-bulb temperature - Wet scrubber (wet collector)
Sampling of food products examined
The alphabetical section on food products covers food products ready for the table, ready for cooking, and those used as ingredients, additives, preservatives or processing aids for formulated foods. Dehydration methods are described for each food product. Here is a small sampling.
- Apple - Banana - Breakfast cereals - Casein - Cereal grains - Cheese - Corn starch - Egg - Enzymes - Fish - Fish flour - Fish meal - Garlic - Grape - Ice cream mix - Lactose - Mango - Meat mycelium - Orange - Pasta - Peach - Potato - Potato starch - Skim milk - Soya protein - Surimi - Tea extract - Tomato - Whey - Whole milk - Yeast